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Artemis' Lamb Wrapped In Phyllo Recipe
|Plain yogurt||1⁄4 Cup (4 tbs)|
|White wine||2⁄3 Cup (10.67 tbs)|
|Milk||1⁄3 Cup (5.33 tbs)|
|Fresh lemon juice||1⁄4 Teaspoon|
|Dried rosemary||1⁄4 Teaspoon|
|Dried mint||1⁄4 Teaspoon|
|Garlic clove||1 Small, peeled|
|Freshly grated parmesan cheese||1 Teaspoon|
|Chopped fresh tomatoes||1⁄4 Cup (4 tbs)|
|Diced onion||2 Tablespoon|
|Diced green pepper||2 Tablespoon|
|Freshly grated parmesan cheese||1⁄2 Cup (8 tbs)|
|Finely chopped fresh parsley||1⁄4 Cup (4 tbs)|
|Garlic||6 Clove (30 gm), minced|
|Freshly ground black pepper||1⁄2 Teaspoon|
|Lamb steaks||8 Ounce, cut from leg (4 Pieces)|
|Phyllo dough sheets||8 , halved crosswise (12 X 17 Inch)|
|Olive oil||4 Tablespoon|
|Kasseri cheese||4 Ounce (Four 1 Ounce Pieces)|
|Unsalted butter||2 Teaspoon|
Calories 392 Calories from Fat 202
% Daily Value*
Total Fat 22 g34.3%
Saturated Fat 7.5 g37.5%
Trans Fat 0 g
Cholesterol 27.4 mg
Sodium 640.8 mg26.7%
Total Carbohydrates 22 g7.3%
Dietary Fiber 1.2 g4.8%
Sugars 2.6 g
Protein 23 g46%
Vitamin A 10.9% Vitamin C 15.3%
Calcium 38.5% Iron 8.6%
*Based on a 2000 Calorie diet
Transfer to a large bowl.
For the stuffing: In a small bowl, stir together the Parmesan, parsley, garlic, salt, and pepper.
With a paring knife make shallow slits in the lamb.
Rub the stuffing mixture all over the lamb and into the slits Add the lamb to the bowl of marinade, cover, and refrigerate 2 hours.
Preheat the oven to 350°F.
Place 4 half-sheets of phyllo side by side on a work surface.
Brush each with olive oil, top each with a second sheet, brush with olive oil, and repeat until each stack has 4 sheets.
With a slotted spatula, lift the lamb from the marinade.
Place 1 lamb steak in the center of each stack.
Top each with 1/2 slice of cheese.
Top each slice of cheese with 1/2 teaspoon of the butter.
Fold the sides in over the top and roll the remaining edges in to seal.
Make several slits in the top to allow steam to escape.
Place the phyllo packets in a rectangular non-stick roasting pan.
Brush each with olive oil; bake 20 minutes.
Reduce the heat to 325°F and bake until golden brown and the lamb is cooked through, about 30 minutes longer.